Beef Barley Vegetable Soup

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Meat and Poultry

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Beef Barley Vegetable Soup

Prep 20 m

Cook 5 m

Ready In 25 m

10 Servings

321 Calories


"Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy."

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  1. 1 (3 pound) beef chuck roast

  2. 1/2 cup barley

  3. 1 bay leaf

  4. 2 tablespoons oil

  5. 3 carrots, chopped

  6. 3 stalks celery, chopped

  7. 1 onion, chopped

  8. 1 (16 ounce) package frozen mixed vegetables

  9. 4 cups water

  10. 4 cubes beef bouillon cube

  11. 1 tablespoon white sugar

  12. 1/4 teaspoon ground black pepper

  13. 1 (28 ounce) can chopped stewed tomatoes

  14. salt to taste

  15. ground black pepper to taste


  1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

  2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

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